Sabudana Khichdi

 Hello everyone!  During this auspicious festival of Navratri, many people fast for a day or more. I fast on the eighth day of Navratri i.e. Ashtami. And whenever I fast, my hubby is very happy. Not for any other reason, but only since he loves to have all the dishes made during fast – even if it is just a potato subzi or Rajgira Halva, Pakoda’s, Sabudana Vada or Sabudana Khichdi. I also love all of them. But today on hubby’s demand I have made Sabudana or Tapioca Khichdi.

Sabudana (or Tapioca, as it is called in English) is a starch extracted from Cassava root. Cassava root is native from Brazil and has spread throughout Americas. The plant was later spread by Portuguese and Spanish explorer to Africa, Philippines and West Indies. Now it is cultivated throughout the world. In India, the term "tapioca" is used to represent the root of the plant (Cassava), rather than the starch. In Vietnam, it is called bột năng. In Indonesia, it is called singkong. In the Philippines, it is called sago. In Malaysia it is called "Ubi Kayu".

The name tapioca is derived from the word tipi'óka, the name for this starch in the Tupi language of South America. This Tupí word refers to the process by which the starch is made edible. However, as the word moved out of Brazil it came to refer to similar preparations made with other esculents.

Tapioca is a staple food in some regions and is used worldwide as a thickening agent, mainly in foods. Tapioca is gluten-free, almost completely protein-free, and contains practically no vitamins. In Britain, the word tapioca often refers to a milk pudding thickened with arrowroot, while in Asia the sap of the sago palm is often part of its preparation.

During the festival season in Northern India, Sabudana is usually consumed during Fasts (Vrat in Hindi), either prepared as a "Khichdi" (savory) Sabudana Khichdi or Kheer (sweet). During Holi (the festival), Sabudana papad (fried in Desi ghee) is the most popular. Sabudana Khichdi is a very popular dish of Gujarat too.The dish can be served as breakfast or full meal. 

So here I share you the trick to make a non-sticky/non-lumpy, soft, mouth watering recipe for the famous “Sabudana Khichdi”.

 Serving: 4

Cook Time: 20 mins

Prep Time: 6-8 hrs (Soaking of Sabudana requires about 6-8 hrs.)

Ingredients:

1 cup Sabudana / Tapioca

2 medium size Potatoes – peeled and cut in small cubes

2-3 pcs Green Chilies – chopped

½ - 1 tsp. Red Chili powder (optional)

1/4 tsp. Black pepper powder (or more – as per taste)

2 tsp. Sugar

¼-1/2 cup of Crushed Peanut powder

1 tbsp. Oil

1 tsp. Ghee / Clarified Butter

3 pcs of Cloves

1 tsp. Cumin Seeds

4-5 pcs of Curry Leaves

1 tbsp. Peanuts (you can add more if you like them)

1 tbsp. Cashews

1 tbsp. Raisins

1/2 tbsp. Fresh Lemon juice OR 1 tbsp. Ready Lemon Juice

Salt / Rock Salt / Sendha Namak per taste

¼ cup Chopped Cilantro / Coriander leaves to garnish

Preparation:

Prep 1: The first step to make soft and non-sticky Sabudana Khichdi is to wash and rinse the Sabudana in a bigger bowl, drain all water from it and let them soak for at least 5-6 hrs. or more. Follow the method after the Sabudana increases in size and are ready to cook. You can see pictures to get clear idea.

            

Prep 2: Wash medium size potatoes and cut them in cubes. Soak them in water till you prepare the rest of the stuff and remove them right before you start making the dish. Also chop the chilies and keep the nuts ready.

       

Method:

In a non-stick pan heat oil and ghee together. Once heated add cloves and cumin seeds. As they splutter, add peanuts. Roast peanuts for 30-40secs and add cashews and raisins. Stir for couple of seconds and add washed and rinsed cube cut potatoes and cover the lid. Check the potatoes after 2-3 mins, stir them and add chopped green chilies to it and cover it again. Now cook the potatoes for couple more mins then open the lid and check the potatoes by pressing one of them if they are cooked well.

            

If they are cooked add Sabudana along with salt and sugar and stir it without breaking well cooked potatoes. Cover the lid and cook the Sabudana for 3-4 mins more. Again open the lid and you will find that Sabudana color has changed from white to translucent. Now stir them and you will find them sticky and lumpy. 

 

 

Now, add the crushed peanuts powder to it stir well and cook it with covered lid for at least 3 mins. Again open the lid stir and you will find that peanut powder has separated the lumps of Sabudana.Now, add lemon juice  and stir it.

Garnish it with fresh coriander leaves. Enjoy:)

Note: I have not added red chilly powder here. But, if you add it, then it will bring beautiful color.